Preparation

In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat; whisking.until hot, about 3 minutes. Whisk in the soy sauce and move off the heat.
Heat 2 T. oil. Add shitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, about 4 minutes. Add fennel and carrots and cook, tossing, until crisp tender, about 2 minutes. Add radishes and spinach and cook, tossing, just until the spinach is wilted, about 1 minute.
Season with salt and pepper and add 1 T. of the miso dressing and toss well.

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